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Lamb Rogan Josh

Yields1 Serving

Adapted from the April 2005 issue of Cooking Light.

 1 1/2 tsp. ground cumin
 1 1/2 tsp. ground coriander
 1 tsp. ground ginger
 1 tsp. chili powder
 1/2-1 tsp. ground cinnamon
 1/2 tsp. salt
 1/2 tsp. ground turmeric
 1/4 tsp. saffron threads (optional)
 1/4 tsp. ground allspice or cloves
 1- 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1/2-inch cubes
 1 tsp. canola oil
 1 cup less-sodium beef broth
 1/2 cup low-fat yogurt or sour cream
 1/4 cup chopped fresh cilantro (optional)

Combine first 9 ingredients in a plastic bag. Add lamb; seal and shake to coat. Chill for several hours or overnight, or freeze for up to 4 months.


When you're ready to make dinner, heat oil in a large, deep skillet over medium-high heat. Brown the lamb on all sides, but don't worry about cooking it through. Add the broth and scrape the bottom of the pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer for 1 hour. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro and serve immediately. Serves 4.